PL | EN
Batch size
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18 liter(s)Expected quantity of finished beer
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60 minBoil time
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10 %/hEvaporation rate
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22.8 liter(s)Boil size
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10 %Boil loss
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11.4Pre-boil gravity BLG
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5 %Trub loss
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0 %Dry hopping loss
Mash information
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75 %Mash efficiency
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3.5 liter(s) / kgLiquor-to-grist ratio
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15.8 liter(s)Mash size
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20.3 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
63 C | 50 min |
75 C | 15 min |
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StatusBrewed
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FINISHED
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Viking Pale Ale malt | 4 kg 88.9% | 80 % | 5 |
Grain | Diastatic Castle Malting | 0.25 kg 5.6% | 75 % | 3 |
Grain | Viking Carabody | 0.25 kg 5.6% | 70 % | 8 |
Sum | 4.5 kg |
Hops
Bitterness ratio 1.02 Very bitter
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Waimea | 20 g | 45 min | 17 % |
Aroma (end of boil) | Waimea | 30 g | 5 min | 17 % |
Dry Hop | Rakau (NZ) | 50 g | 3 day(s) | 9.5 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
Lallemand - LalBrew American East Coast - New England | Ale | Dry | 10 g | Lallemand |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Fining | Mech Irlandzki | 5 g | Boil | 5 min |